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Avocado Soup

Lauren Liess' Avocado Soup
A creamy, fresh summer soup.
Serving Size: 4 People, Prep Time: 10 Minutes, Cook time: 15 Minutes


  • 2 cups milk
  • Half a lemon for hand-squeezed lemon juice
  • 4 ripe avocados
  • 3-4 radishes and their tops about 12 oz.
  • 2-3 tbsp olive oil
  • 1 cloves garlic minced
  • 1/4 cup fresh dill or cilantro chopped
  • 2 tbsp fresh lime zest
  • Salt to taste


  • To start, make the buttermilk: Add milk to a small mixing bowl and squeeze half a lemon in and stir. Set aside.
  • Wash radishes and their leafy tops. Thinly slice radishes and set aside. Add greens to the blender.
  • Peel and pit avocados (leaving ½ an avocado aside to shop for garnish) and add into the blender.
  • Pour in buttermilk, lime zest, garlic, olive oil and salt.
  • Blend together until smooth with no large chunks
  • Add in more milk if the mixture is too thick.
  • Refrigerate until chilled, at least 1 hour.
  • To serve, stir well and top with thinly sliced radishes, cubed avocados, a sprinkle of fresh chopped dill or cilantro, and a little drizzle of lime juice. Enjoy!
Tried this recipe?Let us know how it was!

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